Chocolate Flavoured Rice Pudding

                                              Rice Pudding [ chocolate flavour ]

Ingredients :

• Un cooked basmati rice - 1/2 cup
• Milk - 4 cups
• Cocoa  powder - 3 tsps
• Butter - 1 tsp
• Sugar - 5 tsp
• Salt - a pinch
• Venilla esence - 1 tsp
• Fresh cream - to serve [ whipped ]

Method :

Take one heavy bottom kadai, pour milk and bring to boil. Then add rice, and other things and simmer on a low flame for about 2 hours. When it completely done remove from the gas. Before serving garnish with whipped cream on top.

Yummy Puddings

                                              Tripple Pudding




Ingredients :

• Strawberry jelly - 1 packet
• Custard - 4 cups
• Plain cake - 2to 3 slices
• Almonds - few [ chopped ]
• Pistachios - few [ chopped ]
• Cherries - few [ to garnish ]

Method :

Prepare the  jelly as per instructions on the packet. When almost set, take it out and line it  up with a layer of cake slices. Then pour custard over the cake and serve after chilling thoroughly. Before serving garnished with chopped nuts & cherries. Your tasty yummy tripple pudding is ready.

Parwal ki subji

Ingredients :

• Tender parwal - 250gm [ scraped lightly with knife & sliced length wise ]
• Green chillies - 3 to4 [deseeded and finely chopped ]
• Ginger - 1 inch piece [ cut into thinly ]
• Tomato - 1 [ cut into length wise
• Oil - 2 to 3 tbsp
• Jeera - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Salt - as required
• Turmeric powder - 1/2 tsp
• Dhania powder - 1/2 tsp
• Garam masala powder - 1/2 tsp
• Amchoor powder - 1/2 tsp
• Lemon juice - 1 tsp
• Sugar  1/2 tsp

Method :

First scrape parwals lightly. Do not scrape too hard because a little crusty covering tastes nice and crunchy. Then cut into fingers. Then heat oil in a kadai. Add jeera and rai. Fry till jeera turns golden, add haldi, salt, then parwals, green chillies, and ginger. Stir for 5 to 8 minutes on low flame. Cook, covered for 10 minutes till done. Add dhania powder, garam masala powder and amchoor. Mix for a minute, finely add tomato, lemon juice and sugar. Mix well  and keep for 5 minutes. Remove from the gas. Garnish with chopped coriander leaves. Serve hot with pulkas.  c,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,

Lauki Cooked In Milk

Ingredients :

• Lauki [ bottle gourd ] - 1/2 k.g.
• Milk - 2 cups
• Desi ghee - 1 tbsp
• Jeera - 1/2 tsp
• Tej patta [ bay leaves ] - 2
• Salt - as required
• Red chilli powder - 1/2 tsp
• Ginger - 1 piece [ finely chopped ]
• Fresh coriander leaves - little

Method :

Boil milk in a heavy bottomed kadhai till it gets reduced to half. Then keep aside. Peel lauki and cut into small pieces. Then  heat ghee in a pressure cooker. Add jeera, when it turn golden, add lauki. Stir fry for 10 minutes on medium flame. Add tej patta, ginger, salt and chilli powder. Mix well and cook for another 3 minutes. Then add the thickened milk and coriander. Pressure cook to give 1 whistle.And remove from the gas. Open the cooker only after the pressure goes. Serve with roti, steamed rice.

Tip :

To include lauki in your meals, you could make roti ki roti or lauki ka raita. For roti,add grated lauki to wheat flour and knead to a dough. For raita, steam grated lauki and add to well beaten curd, seasoned with a little kala namak.

Besani Bhindi [ Ladies Finger Subji ]

Ingredients :

• Bhindi [ ladies finger ] - 250 gm [ small and tender ]
• Small onion - 4 to 5 [ cut into four and separated ]
• Oil - 4 tbsp
• Ginger paste - 11/2 tsp
• Besan [ gram flour ] - 3 tbsp
• Aniseeds [ saunf ] -1/2 tsp

Powered masala:

• Salt - as required
• Turmeric powder - 1/2 tsp
• Red chilli powder - 2 tsp
• Dhania powder - 1 tsp
• Garam masala - 1/2 tsp
• Amchoor [ dried mango powder ] - 1/2 tsp

Method :

Wash, drain and wipe dry with a clean kitchen towel. Then slice off 1/4 from the top & bottom of each bhindi, make a slit in each piece. Keep the bhindi in a large pan. Then mix all the ingredients of the powdered masala together. Sprinkle this masala over the bhindi. Then heat oil in a big kadai,add saunf. Reduce the flame when the saunf changes colour, add besan, cook in low flame till it changes colour. Add ginger paste, stir for a few seconds and add the bhindi along with onions. Cook for 15 to 20 minutes on medium flame, stirring in between till completely cooked. Garnish with chopped coriander leaves. Serve with roti, rasam rice.

Kalyana Kotsu [No onion and tomato]

Ingredients:

• Moong dal - 2 tbsp [soak in water]
• Bengal gram - 1 tbsp [soak in the water]
• Tamarind paste - 1/2 tsp
• Small Brinjal - 1[cut into small pieces]
• Carrot - 1 [cut into small cubes]
• Small Potato - 1 [cut into small pieces]
• Fresh green peas - little
• Green chillies - 2 to 3
• Salt - As required
• Turmeric powder - 1/2 sp
• Red chilli powder - 1 tsp
• Sambhar powder - 1 tsp
• Curry leaves - little
• Coriander leaves - little
• Jaggery - little

For seasoning:

• Mustard seeds - 1 tsp
• Urad dal - 1/2 tsp
• Oil - 2 tsp

Method:

Grind both the dals together in a mixer and keep aside. Then take one small cooker and add oil. When it becomes hot, add the seasoning. When the dal changes its colour, add the vegetables, ground dal paste, all the dry masalas and mix well. Add the tamarind paste, jaggery and required water. Close the cooker and allow for about 3 whistles to come. After the pressure goes, open the cooker, garnish with curry leaves and coriander leaves. Serve hot with pongal, rice, idli and dosas.

Peas Paratha

Ingredients :

• Fresh or frozen peas - 2 cups
• [ cooked with salt and a pinch of soda-bi-carb to retain green colour. This is optional ]
• Whole wheat flour - 2 cups
• Green chillies - 6 to 7 [ chopped ]
• Ginger - 1/2 inch piece [ grated ]
• Salt - as required
• Cumin seeds - 1/2 tsp
• Coriander leaves - little
• Sugar - 2 tsp
• Oil - 1/4 cup
• Lemon juice - 1 tsp
• Rice flour - 2tbsp

Grind together :

Grind green chillies, ginger, cumin seeds, coriander, sugar, lemon juice and little salt in mixer and keep aside.

Method :

Make a soft dough mixing flour, oil, salt and water. Divide into lime size balls. Grind the peas, add the paste and mix well. Divide the mixture into balls larger than the balls of dough. Then flattten each dough ball, place the peas mixture ball in centre and carefully cover it with the dough. Flatten slightly, sprinkle some rice flour and roll out to about 4 inch circles. Roast on hot tawa using oil on both sides. Serve hot with thick curd and pickle.